Saturday, 17 September 2016




          Curry leaves and coconuts have been used in Indian cuisine since time immemorial. The curry leaf, known as Karbava pallo in Konkani, Kadi patta in Hindi and Kariv├Ępila in Malayalam, comes from the Curry Tree – Murraya Koenigii, a beautiful evergreen dwarf tree with pinnate leaves that grows well in warm climates. It can also be grown successfully on sunny balconies in cities.

          The aromatic leaves are rich in carbohydrates, fibre, calcium, phosphorus, magnesium, copper, iron and in vitamins A, B, C and E. Curry leaf is believed to keep one’s heart and liver healthy, boost one’s immunity and revitalize one’s hair and skin.

It is widely used in Ayurvedic medicine in the treatment of infections, diabetes, cancer and liver ailments. Curry leaves combine incredibly well with coconut and fried black gram lentils to give you a fantastic chutney – a great side dish for rotis, chappatis, idlis, dosas, appos, masala dosas, machkats and uthappams.


     1)    Grated coconut – 125 gm.
     2)    Pulled tender curry leaves – 5 gm. (for grinding)
     3)    Hot green chilies – 8 gm.
     4)    Dry hot red chilies – 2 gm.
     5)    Tender curry leaves – 1 sprig (for tempering)
     6)    Coconut oil – 10 ml. (2 teaspoons)
     7)    Mustard seeds – 3 gm. (½ teaspoon)
     8)    Urud dal (split black gram lentils) – 5 gm. (1 teaspoon)
     9)    Powdered salt – 7 gm. (1½ teaspoons)
     10)    Lemon juice – 10 ml. (2 teaspoons)

To make:

          Put the grated coconut and the green chilies into your food processor. Grind to rough paste (without adding any water). Tip in the curry leaves (except 1 sprig), the lemon juice and the salt. Grind for a minute more and transfer to a bowl.

Set a skillet or small pan on low heat. Pour in the oil and tip in the mustard seeds. As soon as the mustard seeds are about to finish crackling, throw in the urud dal. Stir till the urud dal turns a light brown in colour. Pull the curry leaves off their sprig and throw them in. Stir once and switch off the heat. Tip the contents of the skillet over the chutney and mix well. Your delicious green curry leaf chutney is now ready to serve.

Green coconut chutney and Tomato chutney with Masala Dosa


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